📝 About This Recipe
A crown jewel of Mumbai's bustling street food scene, Ragda Pattice consists of golden, pan-seared potato cakes (pattice) smothered in a hearty, spiced white pea gravy (ragda). This dish is a masterclass in balance, layering savory legumes with tangy tamarind chutney, spicy green chutney, and crunchy sev. It’s an explosion of flavors that captures the vibrant, soulful essence of Indian chaat in every single bite.
🥗 Ingredients
For the Ragda (Yellow Pea Gravy)
- 1.5 cups Dried White Peas (Vatana) (soaked overnight and drained)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
- 1 tablespoon Oil
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Asafoetida (Hing)
- 1 tablespoon Ginger-Garlic Paste (freshly ground is best)
For the Pattice (Potato Cakes)
- 4 large Potatoes (boiled, peeled, and mashed)
- 3 tablespoons Cornstarch (for binding and crispiness)
- 2 pieces Green Chilies (finely chopped)
- 1 inch Ginger (finely grated)
- 3 tablespoons Ghee or Oil (for pan-frying)
For Assembly & Garnish
- 1/2 cup Tamarind Date Chutney (sweet and tangy)
- 1/2 cup Green Mint-Coriander Chutney (spicy)
- 1 medium Red Onion (finely chopped)
- 1/2 cup Nylon Sev (thin gram flour vermicelli)
- 1/4 cup Fresh Cilantro (chopped)
- 1 teaspoon Chaat Masala (for sprinkling)
👨🍳 Instructions
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1
Pressure cook the soaked white peas with 4 cups of water, turmeric, and salt for 5-6 whistles until they are completely soft and mashable.
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2
In a heavy-bottomed pot, heat 1 tablespoon of oil. Add cumin seeds and hing; once they sizzle, add the ginger-garlic paste and sauté for 1 minute until fragrant.
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3
Pour the cooked peas into the pot. Use a masher to lightly crush some of the peas to thicken the gravy. Simmer on low heat for 10 minutes until you reach a pourable, medium-thick consistency. Keep warm.
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4
In a large mixing bowl, combine the mashed potatoes, cornstarch, chopped chilies, grated ginger, and salt. Knead gently into a smooth dough.
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5
Divide the potato mixture into 8-10 equal portions. Shape them into smooth, round balls and then flatten them into 1-inch thick discs (pattice).
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6
Heat a flat griddle or tawa over medium heat and add 2 tablespoons of ghee or oil.
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7
Place the pattice on the griddle. Pan-fry for 4-5 minutes on each side until they develop a deep golden-brown, crispy crust.
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8
To assemble, place two hot pattice in a shallow bowl or plate.
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9
Generously ladle about 1/2 cup of the hot Ragda over the pattice until they are partially submerged.
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10
Drizzle a tablespoon each of the green chutney and tamarind chutney over the top.
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11
Sprinkle with a handful of chopped onions and a generous amount of crunchy nylon sev.
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12
Finish with a dusting of chaat masala and a garnish of fresh cilantro. Serve immediately while the pattice are still crispy.
💡 Chef's Tips
Soak the white peas for at least 8 hours; under-soaked peas will remain gritty and won't create that creamy gravy texture. If the potato mixture feels too sticky, add a tablespoon of breadcrumbs or more cornstarch to help bind it. For the crispiest pattice, use potatoes that have been boiled and cooled completely (even refrigerated) to reduce moisture. Don't skimp on the chutneys; the balance between the sweet tamarind and spicy mint is what defines the chaat experience.
🍽️ Serving Suggestions
Serve with a side of extra chutneys and lime wedges for those who like more zing. Pair with a hot cup of Masala Chai for the quintessential afternoon snack experience. Offer a glass of chilled Mango Lassi to balance the spices and heat. Serve alongside other Mumbai street favorites like Pav Bhaji or Vada Pav for a full chaat party menu.